Mostaccioli - Chocolate Cookies
Mostaccioli - Chocolate Cookies
Mostaccioli - Chocolate Cookies
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Family Secrets<br />
The best of the recipes, techniques, and methods practiced by our large extended Italian-<br />
American family, with emphasis on the legacy handed down to us by the original immigrants.<br />
Yield, approx. 60 cookies<br />
<strong>Mostaccioli</strong><br />
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10 oz. all purpose white flour<br />
10 oz. cake flour<br />
4 oz. unsalted butter<br />
16 oz. light brown sugar<br />
8 oz. citron<br />
8 oz. almonds, blanched and slivered<br />
3 tsp. baking powder<br />
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1 Tblsp. unsweetened cocoa powder<br />
1 tsp. nutmeg<br />
1-1/2 tsp. allspice<br />
5 extra large eggs<br />
4 oz. unsweetened chocolate<br />
1/2 cup whole milk<br />
Preheat oven to 350. Toast almonds until just golden, about five minutes. Cool and set aside.<br />
Place flour in bowl large enough to hold all ingredients easily. Cut cold butter in with pastry cutter until<br />
small pea size. Add brown sugar and continue cutting and mixing. Add baking powder, cocoa and spices,<br />
and mix again. Add cooled almonds and citron and mix again. Make a well in the center of these dry<br />
ingredients.<br />
Melt unsweetened chocolate in double boiler or microwave until smooth. Cool to room temperature. Beat<br />
eggs in mixer until light and frothy. Add eggs, melted and cooled chocolate and milk to well of flour<br />
mixture, and with a wooden spoon mix quickly and lightly until all flour is absorbed. This is a sticky dough.<br />
Do not add additional flour at this point. Cover with plastic wrap and set in a cool spot overnight. Do not<br />
refrigerate.<br />
Baking Day: Preheat oven to 350. Line cookie sheets with parchment paper (ideal) or lightly oil them.<br />
Lightly flour your board. Oil the largest rolling pin you have lightly with plain vegetable oil, and wipe it with<br />
a paper towel. This will assist you in rolling this sticky dough without adding too much flour. Flour your<br />
hands as well. Work with about 1/4 of the dough at a time, or no more than your pin can handle. Keep a<br />
dough scraper handy to assist you. Roll quickly and lightly, using the dough scraper to turn the dough<br />
several times, reflouring very lightly each time. Roll to about 1/3 inch thickness. Cut into desired shapes<br />
(stars are traditional but a simple round 3" glass works well). Keep your cutter floured. Place on sheets an<br />
inch apart. They should not spread. Bake for 8 to 10 minutes. Test at 8 minutes. As soon as a toothpick<br />
comes out clean, remove from oven. They will feel soft but will set up as they cool. Do not overbake or<br />
they will be dry and hard. Let cool five minutes in pan on a rack. Remove carefully to a wire rack and let<br />
cool completely.<br />
Glaze: Mix 1 cup confectioner's<br />
sugar with 1/4 tsp. almond extract<br />
and a tsp. or two of water to thin.<br />
Brush thinly on each cooled cookie<br />
with a pastry brush, and let set until<br />
dry. Store in tins for up to 10 days<br />
or freeze.<br />
Altitude Adjustment: None<br />
necessary.<br />
Family Secrets #041 - Originally Published 12/99 by La Lama Mountain Ovens<br />
©1999 CeCe Dove- Attributed Copies Permitted for Small Quantity Non-Commercial Use Only.<br />
Commercial and Quantity Reproduction Requires Author's Permission - ccdove@parshift.com<br />
La Lama Mountain Ovens, 2055 Lama Mtn., HC81 Box 26, Questa, NM 87556, 575-586-2286, www.parshift.com/ovens/